Sunday, 24 June 2018

Chicken Noodle Soup

Carole's Chatter: Chicken Noodle Soup

It's winter here so soup is the order of the day – but actually I like a good soup almost all year round.


Fresh noodles
Leftover roast chicken (skin removed) & potatoes
Onion (I only use a little bit but most people would use at least ½ an onion)
Bacon pieces
Oil (tsp)
Stock cube – chicken or vegetable
¼ cabbage, shredded
Handful of brussel sprouts (sliced)
Salt (or Fish sauce) /pepper/cayenne pepper
Soy sauce
Lemon juice
Crispy onions for garnish along with some leaves of Brussel sprouts


Gently fry off the onions, chopped ginger, bacon fat and a touch of chopped chilli in a teensy amount of oil.

Once it is all sweated down, add water (which if you are in a hurry you could boil first in a kettle) and your stock cube.

Add the leftovers all sliced to bite sized plus the shreeded cabbage and the sliced Brussel sprouts.

Bring to just under a boil and then add your fresh noodles.  They only need about 5 minutes to cook.

Season to taste with salt or fish sauce, pepper and cayenne pepper.  Taste again and if the broth still needs more depth add a splosh of soy sauce and a squirt of lemon juice to brighten.

Garnish with a sprinkling of store bought crispy onions and a few leaves from the Brussel sprouts.


  1. A comforting bowl of chicken soup is always good, no matter the time of year. Aloha!

  2. Everyone likes a good chicken noodle soup recipe! Hope it warming in your cold weather! It's HOT here

  3. I like soup all year round too (except when it's REALLY hot out)


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